If you love macaroni and cheese, then you will adore the Quattro Formaggi Spaghetti Squash recipe. It is like macaroni and cheese but without the pasta's heavy feeling and with the cheese sauce's rich creaminess. 

 

Yield 4 servings 

 

2 medium-size butternut squash, halved lengthwise and seeds removed

3 Tbsp butter

3 garlic cloves

3 Tbsp gluten-free all-purpose flour or regular gluten-free

½ cup milk

½ cup low sodium chicken broth 

½ cup sharp cheddar cheese, shredded

½ cup fontina cheese, shredded 

½ cup parmesan cheese, shredded

½ cup mozzarella cheese, shredded

4 Tbsp Italian parsley, chopped fine

 

Preheat oven to 400℉. 

 

Place the spaghetti squash halves, cut side down, on a baking sheet and bake for 40 minutes, or until fork-tender.   

 

In a large skillet over medium-high heat, melt the butter. Add in the garlic and stir until the garlic becomes fragrant. Next, stir in the flour and continue stirring until it becomes golden brown. Whisk in the milk and the broth. Add ½ of each type of cheese, saving the other halves for the top, and stir until the sauce is creamy and all the cheese has melted. Season with salt and pepper. 

 

Scoop out the insides of the squash, leaving a small shell around the inside of the skin. Place the insides of the squash into the skillet and gently stir until combined. Scoop the squash and cheese sauce mixture back into the squash shells. 

 

Heat the broiler on high. 

 

Top the squash with the remaining cheeses and broil until the top is golden brown. Garnish with parsley and serve. 

 

Just Salt It, and enjoy!